This svelte snack is sure to become your go-to party favourite. The dip also goes great with crudités or as a topping for roasted or grilled chicken.
3 medium baking potatoes
2 Tbsp (30 mL) extra-virgin olive oil, divided
1/2 tsp (2 mL) sea salt, divided
1/4 tsp (1 mL) freshly ground black pepper
1 avocado, peeled, pitted, and chopped
1/2 cup (125 mL) non-fat plain yogurt
1/2 tsp (2 mL) lemon zest
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) chopped fresh chives, plus extra for garnish
2 Tbsp (30 mL) finely chopped fresh parsley leaves
1 Tbsp (15 mL) finely chopped fresh tarragon leaves
1 tsp (5 mL) chopped fresh dill
1/2 tsp (2 mL) onion powder
1/4 tsp (1 mL) garlic powder
Scrub potatoes and slice into almost paper-thin rounds (no bigger than 1/8 in/0.3 cm wide) with a mandoline or sharp knife. Place slices in large bowl of ice-cold water and put a plate or towel over top of potato slices to ensure they are completely submerged. Set aside for 1 hour.
Preheat oven to 375 F (190 C).
Brush 2 large baking sheets with 1/2 Tbsp (7 mL) oil each and set aside.
Drain potato slices and rinse well under cold water. Working in batches, pat potato slices dry with clean towel. Toss slices with remaining 1 Tbsp (15 mL) oil.
Place prepared baking sheets in oven to warm for 5 minutes. Arrange potato slices in single layer on warm baking sheets. Bake for 10 minutes, rotate pan, and bake for another 10 minutes. Flip potatoes over and bake for about another 5 to 10 minutes, or until chips are golden brown and crisp. While still warm from oven, sprinkle chips with 1/4 tsp (1 mL) sea salt and pepper. Place chips on wire rack to cool or toss frequently in large bowl until cooled and crisp.
To prepare dip, place avocado, yogurt, lemon zest, and lemon juice in blender or food processor and blend until smooth. Add remaining 1/4 tsp (1 mL) salt, chives, parsley, tarragon, dill, and onion and garlic powder, and pulse until well combined. If you find the dip too thick, thin it with a little cold water. Transfer dip to serving bowl, garnish with additional chopped chives, and present alongside baked potato chips.
Serves 4.
Each serving contains: 250 calories; 6 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 36 g total carbohydrates (4 g sugars, 6 g fibre); 327 mg sodium
source: "A Taste of Yogurt", alive #367, June 2013
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.